Mini Pastry Cream Filled Brioche Donuts
Friends, I can’t wait for you to try my latest flavors of brioche donut with a passion fruit cream filling. Delicious fried brioche courses are wrapped in sparkling sugar and filled with sweet tart cream for a great breakfast pastry experience!
Light, fluffy brioche buns are always a weekend dream come true for Calvin and I, and these creamy, creamy, passion fruit kids are no exception. Made with sweet tropical-flavored whipped cream infused with yoghurt, they’re just in time for summer weather.
If you are new to brioche making, I can confidently say that you will have a real treat. The dough is enriched with eggs and butter, resulting in a very tender crumb and a rich and delicious flavour. In fact, it’s also the basis for the Bavarian strawberry cream cake and the classic pecan berry babka.
Once you master the traditional recipe for French bread dough, you can use it to make everything from hamburger buns and hot dogs to delicious bread pudding and the finest French toast you can imagine.
Homemade passion fruit curd is also a real game changer. Making and using only 5 ingredients takes about 20 minutes, but its tropical flavor is limitless!
You’ll want to spread it on your morning toast, stir it into yogurt, pour it over ice cream, and savor buttercream with it, to name a few. I can also guarantee that it makes a killer donut filling when folded into whipped clouds of whipped cream. Tasty!
●8g of fresh yeast
●100ml (1/2 cup) of milk
●50g (1/4 cup) of butter (melted)
●40g (1/4 cup) of sugar
●260g (2 cups) of flour
●5g (1 tsp) of salt
●Oil for frying
In a bowl add the yeast, milk and mix until the yeast is dissolved. Add the egg, melted butter, sugar, vanilla extract, flour, salt and mix all well together until a dough is created. Let the dough rise for two hours.
After time has elapsed sprinkle the flour on the baking surface and add the previously raised dough. Knead the dough to make a ball, cover it with the cloth and let it rest for 15 minutes.
Spread the dough first with the hands and then with a rolling pin on 1cm thickness. Make the shapes with the round 4cm mold.
Transfer the buns into the baking tray covered with parchment paper, cover with cling film and let them rise for 1 hour. Fry the buns into the hot oil until they are golden brown.
Dip each bun into the sugar. Pierce the donut on one side and fill it with the custard. Enjoy your mini pastry cream filled brioche donuts.
➤That’s it, all you have to do is Enjoy !
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